Go Back
Print
zucchini corn relish in terracotta Mediterranean dish

Sicilian Zucchini & Corn Gusto

A fresh relish with a blend of fresh veggies with a nice sweet & sour tang and very versatile as an appetizer and so much more...

Course Appetizer
Cuisine Italian
Keyword corn zucchini relish
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 2 cups red onion, chopped (1 medium onion)
  • 2 cloves garlic, chopped
  • 3 zucchini, medium or 4 cups, chopped
  • 2 cups corn, fresh, frozen or canned
  • 3 tbsp sun dried tomatoes packed in oil, drained, chopped
  • 2 tbsp balsamic vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 tsp red chili flakes
  • 2 tsp sugar
  • 1 tsp Italian seasoning
  • 2 tbsp tomato paste
  • 1 cup canned chopped tomatoes
  • 1/2 cup golden raisins
  • 2 tbsp capers, drained and rinsed
  • 1/2 cup slivered almonds

Instructions

  1. Add the olive oil to a large skillet over medium/high heat; add the onions and garlic and saute for 4 minutes, stirring occasionally

  2. Add the zucchini, corn, sun-dried tomatoes, balsamic vinegar, salt, pepper, red chili flakes, sugar and Italian seasoning and saute for another 5 minutes, stirring occasionally

  3. Turn down the heat to medium and add the tomato paste, chopped tomatoes, golden raisin, capers and slivered almonds and saute for 8 minutes more, stirring well to break up the tomato paste and make sure everything is mixed in well, you don't want the mixture to become mushy so don't over cook, the zucchini should be just done and tender

  4. Take off heat and let cool to room temperature and serve with toasted baguette slices, pita chips or crackers

  5. I really like this "relish" best served the next day allowing the flavors to meld overnight.

  6. Makes 6 cups, serves 12 as an appetizer